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15-Minute Mexican Chicken Soup with Avocado Recipe

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This recipe for 15-Minute Mexican Chicken Soup with Avocado, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Higgins


4 cups (32 oz) chicken stock or broth (I prefer stock)
1 jar (16 oz) picante type salsa
1 can (14 oz) red enchilada sauce
2 Tablespoons butter
1 Tablespoon sugar
1 teaspoon table salt
1 teaspoon coarse ground pepper
3 cups cubed, cooked, leftover rotisserie chicken
2 cans (15 oz each) black beans, drained
2 cups frozen corn kernals
1 can (14.5 oz) fire-roasted tomatoes,
juice of one lime
2 cups shredded Mexican cheese
2 avocados, cubed
optional garnishes: green onion, sour cream and cilantro

In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately)
Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.

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